👨‍🍳 Instructions

1. 1

   If using fresh pork ribs, boil them in water for about 40 minutes to create a rich meat stock. Remove the meat and set aside (it can be added back to the soup later or used for another purpose).

2. 2

   Rinse the sauerkraut in cold water to remove excess saltiness, then add it to the meat stock (or water if using pre-made stock). Cook until the sauerkraut becomes soft.

   💡 Tip: Some prefer not to rinse the sauerkraut to retain more of its tangy flavor.
3. 3

   While the sauerkraut is cooking, sauté the chopped onion (and carrot, if using) in a separate pan until softened and lightly browned. In the same pan, fry the chopped bacon until slightly crispy and the fat has rendered.

   💡 Tip: You can also add the cooked pork meat back into the soup at this stage if desired.
4. 4

   Add the sautéed onions, carrots (if used), and fried bacon to the pot with the sauerkraut and stock. Add bay leaves and peppercorns if using.

   💡 Tip: Ensure there's enough liquid; add more water or stock if the soup seems too thick.
5. 5

   Simmer for another 20-30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt if needed.

6. 6

   Serve the sauerkraut soup hot, garnished with fresh dill if desired. It is traditionally accompanied by rye bread.

   💡 Tip: This soup is even better the next day as the flavors continue to develop.